Scones are best
served warm and fresh, split open, and topped with curds or jam and then a
dollop of clotted cream or Devonshire cream.
Wheat Scones and
Raisins
1
1/2 cups all-purpose flour
1
1/2 cups whole wheat flour
1
tablespoon baking powder
1
teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
1
stick butter, cold and cut into1/4 inch slices
1
cup raisins
1
cup buttermilk
1
egg, beaten
Preheat oven to 450 degrees.
In large bowl, combine flours, baking
powder, soda, sugar, and salt. Mix with fork. Add butter
and blend with fingertips or pastry blender until butter is evenly
dispersed and mixture resembles coarse meal. Add raisins and
buttermilk and buttermilk and stir just until evenly moistened.
Turn out onto floured board and gently
knead until shaggy, dry dough forms. Cut in half and pat each
piece into a disk. Lightly roll each into 6-inch circle.
Transfer to uncoated baking sheet and brush tops with beaten egg.
Score each into 6 wedges.
Bake 20 minutes, until tops are brown.
Cool on racks and serve.
